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Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

I'm your cook, not your doctor. ~PAULA DEEN

I found out what the secret to life is: friends. Best friends. ~Ninny Threadgoode

Monday, December 6, 2010

Little fried hand pies made with fresh fruit or dried, your choice of pastry and either pan fried, deep fried or baked. No matter how you prepare them, they are a true Southern Classic!

Southern Fried Hand Pies

A reader over on the Facebook page asked about these little southern delicacies and we started chatting about everybody's favorites, and of course, impressionable me, decided I had to make some right away!

Some folks make these using biscuit dough, some canned biscuits, some fresh or store-bought pastry, and one reader even mentioned making them with tortillas! While I do enjoy them with the biscuit dough as pictured above, I am more in the pie dough pastry school of thought, since I like a hand pie to have the same kind of flaky crust that a regular pie has and love the final texture of the deep fried pastry dough, while the biscuit dough cooked in a skillet is more greasy.

I make homemade pie crusts most of the time, although I love Pillsbury refrigerator crusts too. You just can't beat those for consistent quality and presentation, unlike my homemade pies, which are always far from perfect. I've used boxed Jiffy mixes too, for those times that I'm feeling a bit lazy and don't feel like dragging out the food processor for a homemade crust. They are handy to keep in the pantry, and they produce a mighty fine pie crust with nothing more than the addition of a little ice cold water. You'll want to roll the dough out nice and thin for these and should get right at a dozen four-inch rounds from one box of Jiffy. Of course, feel free to substitute your own homemade pie crust or a box of Pillsbury - you'll need a two crust recipe - or make up your own homemade biscuit dough. I've included one in the recipe.

Speaking of that... {pulling out the ole soapbox} there are some southerners who will say the only "authentic" Southern hand pies will be made only with biscuit dough and only with dried fruit and only in a skillet. Bless their hearts.

That would be like saying the only way to wash clothes is still with a hand wringer washing machine! Can you imagine? By the way, I distinctly remember that my grandmother had one of those in the corner of her kitchen, even though more modern washers were certainly available by then. Funny. I can still see that washer in my mind's eye today as if I'm standing right in there, even though my Mama's Mama passed when I was a young child, and her house was lost long ago to Hurricane Camille.

Anyway... back in the day, that certainly would have been true of the way our great grandmothers would have made a hand pie. Not only did they not have the funds for the discretionary spending we have today, nor did they have access to convenience products, so yes, of course, they made up their own doughs. For hand pies that would have been in a pastry form, either flaky, same as when they made their pies, or, more biscuit-like if they liked a thicker texture on their hand pies. What they did not use, however, were rolls of canned biscuits or pie crust found in the refrigerator aisle of their local super-center.

Our great grandmothers also used fresh apples, peaches or other fruit that had been harvested in season, most often from their own or the backyard tree of a neighbor who was willing to share their harvest. Out of season, our great grandmothers used that very same fruit that had been preserved right there at home, intended for use throughout the season until the next harvest, often dried on sheets of tin or screens out in the hot sun. What our great grandmothers did not use, however, were little packages of preservative laden and frankly, budget busting, commercial dried fruits like we have on our grocery store shelves today. Sorry but that just ain't our great grandma's dried fruit. {tucks away the soapbox}

All that to say, what you do is not wrong, nor any less authentic, and don't let anybody tell you otherwise. Ever.

Absolutely, you can use a homemade crust or biscuit recipe. Or, you can use a roll of canned biscuits, a box of pie dough mix, or a refrigerated pie crust. Or tortillas! And, you can use freshly cooked fruit, or commercially dried pouches of fruit. A lot of people love the concentrated sweetness of the fruit and frankly, the memories associated with reconstituting the dried fruit that their mothers or grandmothers may have used when they no longer dried fruit at home. You should always do what is most meaningful to you.

Since we mostly aren't drying fruit from our fruit trees these days, and thankfully our year-round availability of fresh fruit is much better in these modern times, I prefer using fresh fruit for hand pies, especially when in season, abundant, and especially locally grown. It just is the best for my body and frankly, I think it tastes best.

Here's how to make some tasty fried apple pies.

The first thing to do is stew the apples down in nothing but butter and sugar. I like to use Granny Smith apples, peeled and cut into chunks, and cook them covered, usually about 15 to 20 minutes or so. Any good firm apple that you like with do. You'll need about 2 cups of chopped apple, so how many will just depend on their size. A medium apple should give you about one cup of chopped.

Then remove from the heat and add in some brown sugar, cinnamon and just a bit of freshly grated nutmeg. If you make peach pies, peel and chop the peaches, and then let them drain in a colander for at least 30 minutes before proceeding.

Give them a good stir, a taste to adjust the sweetness, and set them aside to cool. They should be the consistency of a sort of chunky applesauce. One thing you do not want to do is to try to wrap hot apples in your pastry - it will melt it into a mess. While the apples are cooling, prepare the dough you're using, roll it out nice and thin and cut it into rounds. I usually use a small ramekin that measures 4 inches across to cut mine. A Tervis tumbler works pretty good too.

Once you have all the rounds cut out, sprinkle them lightly with a bit of granulated sugar and refrigerate them until you are ready to assemble the fried pies. Spoon about 1 tablespoon of apple filling onto each round. Depending on the size of your apples, and how large you make your pie circles, you'll probably end up with a bit of apple filling leftover. Just eat that with your oatmeal, on pancakes or mixed in some vanilla yogurt!

Fold them over, press the edges together and then crimp them with the tines of a fork so that they are well sealed. Place them on a plate that has been lightly sprinkled with flour and stick the plate in the fridge for about 10 minutes to chill the pastry.

Pan fry, deep fry or bake them, but fry in batches so you don't overcrowd the pan and cool the oil down. I prefer to deep fry, because for one, I have a good deep fryer, and also because pan frying them absorbs more grease, while deep frying fries them faster with much less grease absorption. By the way, they are also quite good baked.

Deep fried hand pies made with a pie crust dough.

Drain on a paper towel and sprinkle with granulated sugar as soon as they come out of the fryer, or let them cool slightly and dust lightly with powdered sugar. Try not to devour the entire platter. Not that I would know anything about that.

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For the fruit, melt the butter and sugar together; add chopped apples and simmer covered, over medium heat for about 15 to 20 minutes. Remove from heat, sprinkle brown sugar, nutmeg and cinnamon over the apples, stir, taste and adjust sweetness. Set aside to cool.

For the dough, cut the shortening into 2 cups of the flour. Stir in the sugar, egg yolk and ice water until dough is sticky. Turn out onto a floured surface and sprinkle more flour on top, working it in until dough is smooth. Roll out to about 1/8 to 1/4 inch thick and cut into 4 to 6 inch circles. You may also pinch off golf ball-sized pieces and flatten individually by hand. Place about a half tablespoon of the cooled filling in the center of each round. Barely wet the edges of the round with water, fold over, lightly press down on the edges and the filling; seal the edges with the tines of a fork. Place all of the pies in a single layer onto a plate that has been lightly sprinkled with flour and refrigerate about 10 minutes.

Fry in a skillet, with about 1/2 inch of hot oil, until browned on both sides. Remove from the skillet, drain on paper towels and sprinkle with granulated sugar or dust with powdered sugar while still warm, if desired. Best served warm, but delicious cold too!

Cook's Notes: Oil must be hot (at least 350 degrees F) or dough will absorb too much grease and will disintegrate. Substitute canned biscuits, boxed pie crust mix (like Jiffy), or use a homemade or store-bought pie crust (Pillsbury recommended). You'll need two crusts, rolled out a bit thinner to get 12 pies. Can also substitute other types of apples. You may have a little bit of extra apple left over, depending on the size apples that you use and how large you make the pies. You can add that to yogurt, or use over pancakes, French toast, over oatmeal, or as a side dish just like any stewed apple.

To Use Dried Fruit: Combine two small packages (about 7 ounces each) of dried fruit in two cups of water and one cup of sugar in a heavy saucepan. Bring to a boil, reduce heat and simmer about 20 minutes. Add seasonings and proceed. Can also use peaches, apricots, mixed or other dried or fresh fruits.

To Deep Fry: Preheat deep fryer to 375 degrees F and fry, in batches to avoid chilling the oil, for about 3-1/2 minutes, or until golden brown. Shake basket gently after about 30 seconds to avoid the pastry from sticking.

To Bake: Preheat oven to 400 degrees F. Place the mini pies on a greased cookie sheet or pan. Make a couple of small slits in the dough so the steam will vent out, brush the tops with the juice from the pan or with an egg wash over each pie if desired, and sprinkle tops with a bit of granulated sugar. Bake in a 400 degree oven for about 20 minutes, or until golden brown.

For Peach Filling: For peach pies, or other juicy fruit such as pears, peel and chop ripe peaches, you'll want about 2 pounds. Set aside in a colander and let them drain for at least 30 minutes, then sprinkle with 1/4 cup of sugar before filling dough. It is not necessary to stew these softer fruits, so long as they are ripe, although you may if you prefer. Can also substitute any other stewed fruit for pie recipe.

For Strawberry Filling: Add 2 cups of hulled and mashed strawberries to a saucepan, add 1/4 cup of granulated sugar. Taste and increase sugar as needed, as strawberries will vary in sweetness. Mix 2 tablespoons of cornstarch with 1 tablespoon of water and add to the mixture. Bring to a boil and cook until mixture thickens. Set aside to cool completely.

For Blackberry Filling: Add 1/2 pint of fresh blackberries or 1 (21-ounce can), drained to a saucepan along with 1/4 cup of granulated sugar. Taste and increase sugar as needed, as berries will vary in sweetness. Add 2 teaspoons of fresh lemon juice and a pinch of the zest. Mix 2 tablespoons of cornstarch with 1 tablespoon of water and add to the mixture. Bring to a boil and cook until mixture thickens. Remove and mash the berries to desired consistency.

For Sweet Potato Filling: Combine 2 cups of mashed, cooked sweet potatoes, with 1/2 cup (1 stick) of softened butter, a cup of light brown sugar, packed, a pinch of salt, and 1/2 teaspoon each of cinnamon and nutmeg, and enough milk to moisten. Also can be made with leftover candied yams and sweet potato casserole.

For Chocolate Filling: In a saucepan, whisk together 1/2 cup of granulated sugar with 1/3 cup of all purpose flour and 2 tablespoons of cocoa. Add 1 cup of evaporated milk, 1 teaspoon of vanilla and 4 tablespoons of butter and heat over medium heat until mixture thickens. Let cool before filling pies.

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95 comments:

I can't remember the last time I had frid apple pie, but it's not because I don't love then. This smaller size would be just right for one dessert and the easier crust is a big plus - I'll have to suggest them to the family baker.

One of these would go splendidly with my cup of coffee..perfect.! These remind me of the Amish Fry pies, theirs usually has what I think is a xxx sugar something or other so it is like a glazed donut..I may attempt....pies #&*^%and I don't hit it off..but I keep trying...

Oh my, this sounds so yummy. Here in the southwest we have something very similar. They are called empanadas. Little fried pies with fruit but also a kind of minced meat with meat, pinons & raisins. We only make these at Christmas time. Your way of doing the crust just rocked my world. It will save me tons of time with my empanadas and now some fried apple pies. Thanks darling, The Olde Bagg, Linda

Dearest olde bagg,Linda.You are right on the money with our empanadas. I hail from las cruces,new mexico,home of the famous hatch chile peppers,and we are oft overlooked on the other mexican/indian cuisine that we take for granted. We dont have so much of the tex mex food here,or yankee re engineered mexican food seen on television. Here i was looking for the right recipe for my home grown peaches and apricots...then i saw you put empanadas on your comment.i am about to hit the door a runnin to go to the restaraunt and get some.thank you for reminding me of that old time,wonderful pastry that words cant describe.first my treats,then picking apricots and peaches with the grandchildren!!!

Larry, same here! My problem of course even with these little ones is portion control LOL!!

Faith, need to check those out!

EliFla, a little further down in the Notes I mention that you can use a homemade or store bought piecrust. You'll need 2 to make 12, and you'll have to roll premade crusts out a bit thinner to get all 12 out of the storebought dough.

Yes Linda!! Those Jiffy boxes are soooo easy and using a small ramekin beats the heck out of rolling out little balls.

Lisa, these can be baked - I just need to experiment with temp and time. Let me know if you bake them!! You'll save me a few calories LOL!!

One of my favorite memories is my Aunt Bernice's fried peach pies. She always used the dried peaches (which I can't even find anymore) and of course made her own pastry. I haven't made fried pies in a long time, but they're now on my to-do list! Thanks for the memory, Mary.

Those look great. I don't seem to have much of a knack with pie dough , but I have very successfully made these with a better grade of canned biscuit and I can thin them just by placing them on my cutting board and pressing them with theheel of my palm. No rolling needed. Complete as you so skillfully instructed. I do use a powdered sugar and water glaze or sprinle with white sugar.

Use flour tortillas and use either an egg wash or beaten egg whites.brush the "inside edges" liberally,then deep fry,bake or fry in a skillet.i prefer deep frying but then again im not a good cook.just remember some stuff the best cook in the workd taught me.rest in peace mama.love you.

Also, check your grocery store for refrigerated fresh flour tortillas (ethnic food section of my local Kroger). They are not generally any more expensive, and would be much easier to seal,I think! I'll be trying them soon!!

I don't see why not! Just see the variation at the bottom since those are a bit juicier & you'll want them to be thick when you put them on the dough and not thin or watery. You'll need to adjust sugar according to the sweetness too, so you may not need as much sugar - start with a little then taste & adjust.

These were always on my grandmother's Sunday table when my family was coming over. She knew they were my favorite and would always send the leftovers home with me. She used a biscuit dough and would stack them hot on a large dinner plate. The pie at the vey bottom was always a little soggy from the frying oil, but it never kept me from eating it.

Mary, have I died and gone to Heaven?? I have got to make these pies. I have never used pears in a pie, so I might even make a few using pears as well. You share the greatest recipes. I love your blog!!!!!

Hello, Thanks so much for posting this! My grandmother used to make fried apple and cherry pies all the time and I sure do miss them and her! This really brought back a lot of great memory's! This really is a great fried apple pie recipe. Thanks,Jessica

Hi just found your recipe for deep fried strawberry pies...sounds yummy !! What would I need to do to add cream cheese ? I asked for your advice because I have never tried strawberry fried pies before.Would appreciate your input.....Thanks Sandy

Hey Sandy! Let's see... to add cream cheese I would mix 1/2 of a big (8 ounce) block of room temperature softened cream cheese, with some sugar - start with a couple tablespoons and taste as you go for sweetness before adding any more. Keep in mind that your strawberries are also sweet too though so don't add too much! Then smear a very thin layer on each disc before adding the strawberry & sealing. I think that will do it, but let me know if you try it!

Hi Mary. Could I use fresh mangoes for a filling? My husband loves them but has never had fried pies and and mangoes are so available right now. Thanks so much for posting and sharing these awesome recipes.

I made these for my family and they were such a hit. I didn't make my crust from scratch I doubt I ever will. I did use the Pillsbury pie crust and it was a very good choice nice and flaky...I will certainly make them again.

Mary, I'm sorry,but I'm confused. Am I missing something in the instructions? I read about stewing the apples or berries...then cooling before assembling. But the instructions for peaches or pears seem to indicate merely putting the chopped fruit in a colander to drain a while before putting into the dough circles. Do you not recommend stewing these fruits in the same manner as apples??

Hi VK! So sorry about not being clear on that. If the softer fruits such as pears and peaches are ripe, you don't typically need to stew them for these hand pies, although you certainly could and should if they are underripe or if you want a more gooey filling like pie. Raw apples definitely need stewing to soften them, and berries, because we are thickening them with cornstarch. Hope that helps!

Mary, It's cold here in Virginia today with 4-6 inches of snow predicted. My mother used to make fried apple pies in the winter when I was little. I saw your recipe & made these wonderful little treats. The dough was flaky & melted in your mouth. I added one teaspoon of cinnamon (we love cinnamon) instead of 1/2 to the apples & me, my husband, & grown son almost ate all of them at one sitting. I have a recipe for fried apple pies but I'm using yours from now one. By the way you were right, I had about two tablespoons of apples left over & we ate that too. :) Thanks for a fantastic recipe.

I know what you mean Tricia! We've had a pretty big temperature shift here in south Mississippi too - supposed to be in the 20s overnight! I'm so glad y'all enjoyed the pies (I know what you mean about eating them all too!) & thanks so much for taking the time to come back by and let me know!

@Alicia Rodriguez:I tried them with the canned cinnamon rolls. My wife asked if I was just bored, lazy or both. It was not pretty. Maybe I was doing something wrong. I have made a quick version utilizing Pillsbury Grands canned biscuits (not frozen). This comes out quite good. It’s great for real quickie pies if you use a canned pie filling. Otherwise, follow Mary’s recipe.

Mary,These are wonderful and so much like what my grandmother showed me how to make when I was a kid. I cheat, however, I dunk them in my small commercial countertop Fry-O-Lator. When they come out, I hit them with either sanding sugar or coarse decorating sugar. Wow!I’ll fry anything, so it’s a good thing that oil is so expensive. I’d be as big as a house.

Your description of your great grand made me remember my mothers old ringer washer. Though she had a front loader she would still use the ringer washer and toat water. Now about the hand pies. My mother made hers with using homemade pie crust and dried peaches she bought in the store. She only made her hand pies in the winter time when she didn't have fresh fruit. In the summer she made cobblers. Anyhow, she did not fry her pies she prepared as you describe in your recipe but baked them in the oven. When they were done she lightly sprinkled them with salt. The dab of crust that she had left over after she made the pies she put on a separate baking sheet, baked in the oven until brown, dusted with a little salt and gave them to us kids to tide us over until the pies cooled enough to eat. The pies and the crust toasted were some of my favorite things to eat from when I was a child. Thanks for letting me reminisce.

Mary, I was born and raised in the south, still live there. each week I make between 50 and 100 fried pies and sell at the flea market. People love them, comment that grandma used to make them, but they don't have them any more. I make apple,peach,cherry,blueberry,blackberry,strawberry,prune and raisin. One thing about it, you can use anything you like in a fried pie. Its all good. Thanks for letting me read your recipes. Ruth

Too much useless info prior to the recipe. I actually found a similar recipe elsewhere simply because I didn't want to scroll through all your talk. I just wanted to cook. Just wanted to give some constructive criticism to save the banter for after the recipe

Oh my gracious! Darlin' I am thinking that you actually don't have a clue about what a BLOG is, or you wouldn't have said something so silly!!

I'm so glad you were able to find a recipe elsewhere without all the chat that accompanies a recipe blog, and Lord have mercy, you even found the time to come back here to my blog anyway to be critical! Too bad your weren't interested in getting to know the person behind the recipe and you just wanted to be a taker. Bless your heart.

Mary, obviously this person ain’t from around these parts. But then-again, neither am I. As an ‘escapee’ from New York City, I didn’t come to SC for the cost of living. I came for the quality of life and the people. That so called, “useless info prior to the recipe,” is what gives the recipe heart and soul. It’s what makes your blog what it is, sincere, honest and thoroughly enjoyable. Your so called “talk” evokes memories and makes it easier for those, at any level, to give it a shot. It even inspires the old pros who’s creativity goes through dry spells.That person can’t be from the south; South Bronx… maybe. He/she just wanted to give you some “constructive criticism?” I wonder what truly angered would look like? I think that someone needs a little anger management, medication adjustment, or both: Or maybe to even slip into something more comfortable… like a coma. BTW, that person needs to look up the meaning of the word ‘banter.’Keep up the good work. God bless.

Oh my goodness, I get a few odd comments like this along the way but thank you so much for turning that one into a smile! I am up far too late tonight (catching up on the DVR) and was just about to head to the bed when I thought I'd check comments first. I try not to let things get to me but then sometimes I guess I get a bit sassy too. Thanks for the support Chris... and for the laugh!

Mary; I recently discovered something else that works quite well in the pies; mincemeat. It’s a tradition that I serve my mincemeat pies for the holidays. This year I tried something different. I used None Such Condensed Mincemeat. Then I reconstituted it with only about half to three quarters of the water called for. Then after it’s removed from the heat, I use between half and a cup of rum and brandy (combined); save but for a wee drop for the chef. Let this set and infuse in the fridge for about 24 hrs. If anyone has a problem with the alcohol, just leave it out. It will not make or break the recipe. FYI: The old wives tale about cooking the alcohol out of a recipe is just that, an old wives tale. The fact is that you’re always left with at least 15-20 percent of what ever it was that you started out with.This will work well with either None Such Condensed Mincemeat, which is not always easy to find, or None Such Ready-To-Use Classic Original. Either way, you may find that it’s a bit wet in the end, which will make for a soggy pie. Some may be tempted to cook it down some; don’t. It will lose much of its flavor and texture. Try using Xanthan gum or Maltodextrin. They’re tasteless, gluten free and can be used either hot or cold.You might want to try this for a crisper pie. Cover a baking sheet with aluminum foil and then line the sheet with paper towels. Then put a cooling rack over the top. In that way, the pies will not be sitting in any grease at all. I hit them with sanding sugar or coarse sugar as soon as they come out of the oil. Enjoy.God bless

Mary, as I was reading your opening, I was remembering all the fried apple pies my family berserk have made and I've eaten throughout the years. Then when I read your comment about Camille, I realized you are from my home area! (Found your recipe independent of your blog) Your instructions are great and easy to follow. I will definitely be making these this week and feeling close to home while I do! Thanks for your post!

Mary, as I was reading your opening, I was remembering all the fried apple pies my family berserk have made and I've eaten throughout the years. Then when I read your comment about Camille, I realized you are from my home area! (Found your recipe independent of your blog) Your instructions are great and easy to follow. I will definitely be making these this week and feeling close to home while I do! Thanks for your post!

Hi Liz! Yep. I'm a Biloxi girl!! Between Camille and Katrina I pray that's it for the major storms in my lifetime I tell ya! I hope that you enjoy the fried pies, but even more, I hope they help to bring you back home for a bit.

I never, ever, ever comment on food recipe blogs but spend hours pouring over recipes online picking up new dishes and cooking tips. I just had to stop and say thank you for all of your tips and the details you go into. You do a wonderful job of simplifying complicated recipes and I really love it.

My mother made fried apple pies (as she called them) all the time while I was growing up. When I became interested in "helping mommy in the kitchen", she'd often shoo me away to play claiming she could work faster and better by herself. Thus, I never learned how to make them :( Mom passed before she was able to teach me, and I've been looking for a "southern-style" pie that matched hers. My aunts were no help, as they used refrigerated crusts and that just won't do! You recipe looks and seems to be exactly what mom made, a thicker, chewier-type crust, and I can't wait to try them! What memories they bring back! Thank you so much for this blog post, you've revived my childhood!

Hi Mary! I'm so excited about this recipe. I'm bringing these tomorrow to a kids' book club meeting, since we read a book in which the character made apple pies. The filling looks divine, but I'm concerned that it's a little watery (maybe the apples I used?). Should I use cornstarch to thicken it up, or strain it or just add the liquid too? We will deep fry them. Thanks so much!

Oh goodness, did you use Grannys? Yes, if the filling was thin, I would definitely thicken it, although after resting and cooling a bit you may find it thicker. I guess if you used a different apple or maybe if you chopped too fine, that could let off some liquid. The filling should have looked like the filling up in the step by step picture, but no worries, you can fix it!

Greetings from Austin Texas...Tried making cherry and apple fried pies for the first time, using flour tortillas and my deep fryer with coconut oil. They came out very greasy. Any tips for a dryer result?

Overly greasy usually indicates the oil was not hot enough, although I've never deep fried them with coconut oil, so not sure if that is a factor. I've only deep fried in canola. Be sure that when you fry them you don't overcrowd the basket because that will definitely drop your oil temperature.

If I may jump in here for a second. Mary, you’re exactly right in the fact that the oil is not hot enough. Never use coconut oil for any kind of frying. Coconut oil has the same smoke point as butter, 350 deg. F; max. In the restaurants I used a commercial Crisco which is rated for 420 deg. F. I use either that or peanut oil at home. Flour tortillas are not the best medium for these pies, as they require a temperature of 360 deg. F. at only 30-40 seconds; there’s not enough time there. If you want something quick, might I suggest flattening out some canned Grands Biscuits. They work great; or just go by Mary’s recipe. And let your pies rest, not on paper towels, but on a sheet pan with a cooling rack over it. Anything fried will begin to reabsorb the grease and oil after the temperature drops about 8 deg. below the frying temperature. Enjoy. God bless.

Hi, I just tried this recipe out and it was fantastic super easy to make. Took me about an hour plus some to make it because I didn't want to mess anything up. I ran out of Apple filling and just put mini chocolate chips in the leftover dough and it was awesome. Thanks for a great recipe. I'll make it again in a few weeks to bring to a family event.

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